Name: Provencal vegetable soup
Prep time: 20 min
Cook time: 60 min
Yield: 6
Cuisine: Mediterranean
Ingredients: For the soup; 2 tablespoons good olive oil; 2 onions, chopped; 2-4 leeks, chopped; 450g unpeeled boiling potatoes, 1/2-inch diced; 450g carrots, 1/2-inch diced; 1 1/2 tablespoons kosher salt; 1 teaspoon freshly ground black pepper; 3.4l homemade chicken stock or canned broth; 1 teaspoon saffron threads; 250g green beans, ends removed and cut in 1/2; 115g spaghetti, broken in pieces; Freshly grated Parmesan, for serving; For the Pistou; 4 large garlic cloves; 60ml tomato puree; 24 large basil leaves; 50g parmesan, grated; 120ml extra virgin olive oil